Spring Nest Cupcakes with Vegan Coconut Buttercream Recipe


For more about this recipe: Sweet On Cupcakes

Spring Nest Cupcakes with Vegan Coconut Buttercream Recipe image
  • 12 cupcakesServings


  • Cupcakes:
  • 3 Tbs. applesauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • ⅓ cup vegetable oil
  • ½ cup all-purpose gluten-free flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • ⅛ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. allspice
  • ¾ cups shredded carrots
  • 1/4 cup shredded pineapple
  • 1/4 cup shredded coconut
  • Vegan frosting:
  • 1 cup organic margarine, refrigerated
  • 2 cups confectioners' sugar
  • 1 tsp. coconut extract


  1. Preheat oven to 350ºF.
  2. Add applesauce, oil, carrots, pineapple, and coconut to bowl and mix well. In a separate bowl, combine sugars, flour, baking powder and soda, salt, cinnamon, and allspice. Add dry ingredients to wet mixture and blend well.
  3. Scoop batter into lined cupcake tins, filling two-thirds. Bake for 14-16 minutes. Remove from oven and let cool.
  4. To make frosting: blend margarine until smooth. Add one cup of sugar, and blend well. Add second cup of sugar, and blend well again. With mixer on, add extract. Blend until incorporated.
  5. Once cooled, pipe/ice with frosting, and add toasted coconut for garnish (optional).

Nutrition Information

  • Serving Size: 1 cupcake
  • Calories: 330
  • Carbohydrate Content: 33 g
  • Fat Content: 23 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 4.5 g
  • Sodium Content: 210 mg
  • Sugar Content: 28 g
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